Glazed Grilled Salmon Fillets with Spinach and White Beans

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Glazed Grilled Salmon Fillets with Spinach and White Beans
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in

Ingredients

for
4
For the salmon
600 grams Salmon
lemon juice (for drizzling)
1 onion
1 garlic clove
2 Tbsps vegetable oil
100 milliliters tomato puree
50 milliliters Ketchup
100 milliliters honey
60 milliliters Orange juice
1 tsp apple cider vinegar
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
freshly ground peppers
ground paprika
fish stock (as needed)
For the spinach
1 onion
2 Tbsps butter
300 grams fresh Spinach
1 sm jar white Beans
1 handful Cherry tomatoes
1 peeled garlic clove
salt
freshly ground peppers
Nutmeg (to taste)
1 lemon (fresh, sliced)

Preparation steps

1.

Line baking sheet or roasting pan with parchment paper.

2.

For the salmon: divide salmon into four portions, rinse, pat dry and sprinkle with a little lemon juice.

3.

Heat oil in a pan. Peel onion and garlic, saute briefly.

4.

Add the rest of ingredients and simmer for a few minutes. If sauce is too thick, add a little fish stock.

5.

Drizzle fish pieces with the sauce and grill under hot broiler for 10-15 minutes or until ready, watching carefully. Baste with marinade occasionally. 

6.

For the spinach; peel onion and dice finely. Heat butter in a pan and saute onion. Rinse spinach and add to onion, saute briefly. Drain beans and add to spinach. Rinse and slice cherry tomatoes. Season spinach mixture with finely chopped garlic and spices, add tomatoes and mix well. Arrange vegetables on plates and top with salmon. Garnish with lemon wedges and serve.